Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

  1. Jauregi, P.
  2. Guo, Y.
  3. Adeloye, J.B.
Zeitschrift:
Food Research International

ISSN: 1873-7145,  0963-9969

Datum der Publikation: 2021

Ausgabe: 141

Art: Artikel

DOI: 10.1016/J.FOODRES.2020.110019 GOOGLE SCHOLAR
Datenquelle: Scopus